Bread and Pastry Production (Baking Tools and Equipment and their Uses )
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Transcript of Bread and Pastry Production (Baking Tools and Equipment and their Uses )
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BAKING TOOLS
AND EQUIPMENT
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BAKING WARES: -are made of glass or metal containers for batter and dough with various sizes and shapes.
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CAKE PANS:-comes in different sizesAnd shapes and may be round square rectangularor heart shaped.
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1.) TUBE CENTER PAN:-Deeper than a round pan and with a hollow center, it is removable which is used to bake chiffon type cakes.
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2. MUFFIN PAN:-has 12 formed cups for baking muffins and cup cakes.
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3.) POP OVER PAN:-is used for cooking pop over.
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4.) JELLY ROLL PAN:- Is shallow rectangular pan used for baking rolls
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5.) BUNDT PAN:- Is a round pan with scalloped sides used for baking elegant and special cakes.
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6.) CUSTARD CUP:-Is made of porcelain or glass used for baking individual custard.
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7.) GRIDDLE PANS:-are used to bake griddles
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8.) LOAF PAN:- Is used to bake loaf bread.
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2.) BISCUIT AND DOUGHNUT
CUTTER:- Is used to cut and shape biscuit or doughnut.
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3.) CUTTING TOOLS:
- Include a knife and chopping board that are used to cut glazed fruit, nut, or other ingredients in baking.
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4.) ELECTRIC MIXER:
- Is used for different baking procedure for beating, stirring, and blending.
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5.) FLOUR SIFTER:- Is used for sifting flour.
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6.) GRATER:- Is used to grate cheese, chocolate, and other fresh fruits.
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7.) KITCHEN SHEARS:
- Are used to slice rolls and delicate cakes.
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8.) MEASURING CUPS:
-consist of two types namely:a.) A graduated cup with fractions (1, ¾, 2/3, ½, 1/3, ¼, 1/8) marked on each side.
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b.) A measuring glass made of transparent glass or plastic is more accurate for measuring.
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9.) MEASURING SPOONS:
- consist of a set of measuring spoons used to measure small quantities of ingredients.
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10.) MIXING BOWL:
-comes in graduated sizes and has sloping sides used for mixing ingredients.
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11.) MORTAR AND PESTLE:
- Is used to pound or ground ingredients.
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12.) PARING KNIFE:
- Is used to pare or cut fruits and vegetables into different sizes.
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13.) PASTRY BAG:- A funnel shaped container of icing or whipped cream.
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14.) PASTRY BLENDER:
- Has a handle and with wire which is used to cut fate or shortening in the preparation of pies, biscuits or doughnuts.
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16.) PASTRY TIP: - Is a pointed metal or
plastic tube connected to the opening of the pastry and is used to form desired designs.
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15.) PASTRY BRUSH:
- Is used in greasing pans or surface of pastries and breads.
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17.) PASTRY WHEEL:
- Has a blade knife used to cut dough when making pastries.
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18.) ROTARY EGG BEATER:
- Is used in beating eggs or whipping cream.
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19.) ROLLING PIN:- Is used to flatten or roll
dough.
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20.) RUBBER SCRAPER:
- Is used to remove bits of food inside of the bowl.
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21.) SPATULA:- Comes in different sizes; small spatula are used to remove muffins and molded cookies from pans which is 5-6 inches
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-large spatula for icing or frosting cakes; flexible
blade is used for various purposes.
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22.) STRAINER:- Is used to strain or sift dry ingredients.
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23.) TIMER:- Is used in timing baked
products, the rising of yeast and to check the doneness of cakes.
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24.) WEIGHING SCALE:
- Is used to measure ingredients in large quantities.
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25.) UTILITY TRAY:- Is used to hold
ingredients in large quantities.
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26.) WIRE WHISK:- Is used to beat or whip egg whites or cream.
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27.) WOODEN SPOON:
- Is also called mixing spoon which comes in various sizes suitable for different types of mixing.
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OTHERBAKING TOOLS
ANDEQUIPMENTS
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1.) CAKE DÉCOR (CYLINDRICAL)
- Is used on decorating or designing cake and other pastry products.
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2.) COOKIE PRESS:- is used to mold and
shape cookies.
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OVENS:- The workhorses of the bakery and pastry shop and are essential for producing the bakery products.
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SEVERAL KIND OF OVENS:
A.) Deck Oven1.) Rack Oven
2.) Mechanical Oven3.) Convection Oven
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A.) DECK OVENS:- The items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of the oven.
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*DECK OVEN:also called as STACK OVEN:
- Because several may be stacked on top of one another.
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1.) RACK OVEN:- Is a large oven into
which entire racks full of sheet pans can be wheeled for baking.
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2.) MECHANICAL OVEN:
- The food is in motion while it bakes in this type of oven.
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3.) CONVECTION OVEN:
- Contains fans that circulate the air and distribute the heat rapidly throughout the interior.
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OTHERBAKING
EQUIPMENT:
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*DUTCH OVEN:-is a thick-walled cooking pot with a tight-fitting lid.-called as “casserole dishes”
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CLASSIFICATION OF
BAKING TOOLS AND
EQUIPMENT
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A. OVENS: *Convection Ovens *Rotary Ovens * Deck or Cabinet * Microwave Oven
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B. OTHER BAKING TOOLS: * Bread Toaster * Double Broiler * Dutch Oven
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C. PREPARATORY TOOLS:* Flour Sifter *Grater* Pastry Tips*Spatula* Pastry Brush* Utility Tray* Rolling Pin* Pastry Cloth
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D.) MEASURING TOOLS:
* Measuring Cups* Measuring Spoons*Weighing Scale*Measuring cups for liquid ingredients*Timer
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E.) MIXING TOOLS:*Mixing Bowls*Wooden Spoon*Rubber Scraper*Electric and Handy Mixer*Rotary Egg Beater
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F.) CUTTING TOOLS*Pastry Blender*Pastry Wheel*Kitchen Shears*Chopping Boards*Paring Knife*Biscuit and Doughnut Cutter
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G.) BAKING PANS:*Tube Center Pan*Cake Pans*Jelly Roll Pan *Muffin Pan*Custard Cup *Bundt Pan*Griddle Pans*Pop Over Pan*Macaroon molders*Baking Sheets
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EVALUATION:
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